Sadya Paripp Curry
Ingredients
Moong dal (split green gram)
Water
Coconut pieces
Green chilies
Turmeric powder
Salt
Grated coconut
Cumin seeds
Water for blending
Thin coconut milk
For Tempering:
Coconut oil/Ghee
Mustard seeds
Dry red chilies
Curry leaves
Preparation
First, the dal (split green gram) is roasted in a pan , then transferred to a pressure cooker and thoroughly washed . Water is added, followed by chopped coconut slices , green chilies , turmeric powder , and salt . The dal is then pressure cooked .Grinding the Coconut Paste: While the dal cooks, grated coconut and cumin seeds are blended with water to form a smooth paste .Once the dal is cooked, the ground coconut paste is added and mixed in , followed by coconut milk and additional salt , and stirred until well combined. For tempering, oil and ghee are heated in a separate pan , mustard seeds , dried red chilies , and curry leaves are added and sauteed.The tempered ingredients are then poured into the curry and stirred. The finished Parippu Curry is shown, ready to be served.
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